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Creamy Scalloped Potatoes with Gruyere Cheese

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A rich and comforting dish featuring thinly sliced russet potatoes baked in a creamy Gruyere cheese sauce with garlic and fresh thyme, perfect for family dinners and special occasions.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 2 cups shredded Gruyere cheese
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, finely chopped (optional)
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with 1 tablespoon of melted butter.
  2. Peel and thinly slice the russet potatoes about 1/8-inch thick. Rinse the slices under cold water to remove excess starch, then pat dry.
  3. In a medium saucepan, melt the remaining 3 tablespoons butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, without browning.
  4. Whisk in the flour to form a roux, cooking for about 2 minutes while whisking constantly to avoid lumps.
  5. Slowly whisk in the heavy cream and milk. Continue whisking until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove from heat and stir in the shredded Gruyere cheese until melted and smooth. Season with salt, pepper, and chopped fresh thyme.
  7. Arrange a layer of potato slices in the bottom of the prepared dish, overlapping slightly. Pour a ladleful of the cheese sauce over the potatoes, spreading evenly.
  8. Repeat layering potatoes and cheese sauce until all slices and sauce are used, finishing with a layer of sauce on top.
  9. Sprinkle the grated Parmesan cheese evenly over the top for a golden crust.
  10. Bake uncovered in the preheated oven for 50-60 minutes, until potatoes are tender and the top is bubbling and golden brown.
  11. Let the dish cool for 10-15 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

If the top browns too quickly, loosely cover with foil halfway through baking. If sauce is too thick before baking, whisk in a splash more milk to loosen. Use a mandoline for even potato slices. Let dish rest before serving for best texture. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use coconut milk and dairy-free cheese alternative.

Nutrition

Keywords: scalloped potatoes, Gruyere cheese, creamy potatoes, comfort food, holiday side dish, cheesy potatoes

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